HOMEMADE HOT HONEY (INFUSED WITH RED CHILES)
Easy, homemade hot honey is infused with red chiles for a deliciously sweet and spicy condiment. Great on chicken wings, salmon, or even in cocktails!
Provided by Wine a Little Cook A Lot
Time 30m
Number Of Ingredients 3
Steps:
- Add chop dried chili peppers and honey to a small saucepan and heat over medium low heat. Bring just to a low simmer, stirring occasionally (do not boil!).
- Simmer 5 minutes, remove from heat and stir in apple cider vinegar. Strain into mason jar, canning jar or airtight container.
- Store in a cool, dry place for up to 3 months.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
RED CHILE PEPPER HONEY
A very simple chile honey. I have not tried this recipe yet.. but, I will! Heat scale: mild Source: Chile Pepper Magazine
Provided by Elly in Canada
Categories Mexican
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Mix the red chile powder into the honey.
- Store at room temperature.
- Please note:
- Red chile powder is made from hot red chiles that have been dried and ground. Do not confuse chile powder with chili powder, the common mixed spice for making chili dishes. Substitutes: cayenne pepper OR paprika (milder) OR chile oil.
Nutrition Facts : Calories 713.1, Fat 1.3, SaturatedFat 0.2, Sodium 84.8, Carbohydrate 191, Fiber 3, Sugar 186.8, Protein 1.6
GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE
Steps:
- For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
- Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
- For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
- Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
- Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.
RED CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
- Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.
CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA
A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
- Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
- Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.
SUN CHILE HONEY
This honey is infused with red chile. The red chile gives it a distinctive flavor and lovely red hue. It will keep indefinitely in a tightly sealed glass jar. This is a great addition to fresh baked bread, sopaipillas or corn bread. The recipe comes from Real New Mexico Chile cookbook. Please note: If the honey is super thick, warm it slightly before straining.
Provided by PaulaG
Categories Southwestern U.S.
Time P7DT10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Remove the stems from the chilies and lightly crumble both the peppers and seeds.
- Place in a clean glass jar, add the honey.
- Place the jar in a sunny window for a week.
- Taste and if more heat is desired, add cayenne to taste.
- Strain the honey through a fine mesh strainer and return to the jar.
Nutrition Facts : Calories 1033.8, Fat 0.1, Sodium 14.5, Carbohydrate 280, Fiber 1, Sugar 278.8, Protein 1.1
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